Autumn Food, Taste of Huaiyang

2023-11-10 16:05:23

Thousands of years ago, people on both sides of the canal used to incorporate their imagination and feelings about life into their food.

The Beijing-Hangzhou Grand Canal gave birth to a famous cuisine, Huaiyang Cuisine. Its extension, the East Zhejiang Grand Canal, nurtured Shaoxing Cuisine. Thus, all the delicious definitions of Jiangnan cuisine have come to fruition.

We were born in Shaoxing, and we insist on local flavor inheritance and innovation. This time, we invited Mr. You Hai and his team from Nanjing Jinling Hotel Management Company to bring the Huaiyang cuisine of Jinling to the Grand View.

We are eager to integrate and absorb with a humble attitude, and become the presence that everyone desires.

You Hai

Director of Kitchen Management Department, Nanjing Jinling Hotel Management Co.

Director of Kitchen Management Department

Specialized member of Culture Construction Committee of China Medicinal Diet Research Association, inheritor and promoter of Jinling Celebrities' Healthy Banquet. Won the 2012 Cross-Strait Culinary Arts Competition Platinum Award, 2013 Welcome Asia Youth Supreme Chef Award and other awards; the first member of Jiangsu Province Top Chef Club. Successfully completed the G20, 2014 Youth Olympic Games opening ceremony and other large-scale international conferences and receptions, specializing in dishes representative works: Jinling osmanthus duck, eight treasures lion's head, boiled dried shreds, stir-fried shrimp and so on!

Huaiyang cuisine began in the Spring and Autumn period, flourished in the Sui and Tang dynasties, and flourished in the Mingand Qing dynasties.

It is known as "the most beautiful dish in the world". Ji Xiaolan, a famous literati in the Qing Dynasty, once exclaimed, "The only delicious food in the world is Huaiyang. "

Salted duck,Nanjing style

Mr. Yu Guangzhong once said that the strongest nostalgia is the Nanjing Salted Duck.

Selected about 4 catties, grown in a pollution-free environment of the best duck embryo carefully marinated, through the secret of the century-old marinade soaking, the finished product "green bones, white fat, red meat", fresh and salty tender, aftertaste. CCTV- 1 "Taste of China - Taste Museum" collection.

Double-boiled crab meat and minced pork ball soup

Classic traditional dish from Yangzhou, Jiangsu Province. Initially in Sui Dynasty, it was originally called "sunflower chopped meat", which was highly praised by Yang Guang, Emperor Yang of Sui Dynasty, and was renamed as "lion's head" by Wei Cheok, the Duke of Zi Guo in Tang Dynasty.

Lion's head maintains the basic style of traditional cooking methods, braised, steamed, and adapted to seasonal changes. Meat rounds made from pork are famous for being large and round, tender and fresh, and the purely handmade wrestling is fully integrated with crabmeat, making them fluffy and fatty without being greasy.

Stir-fried Shrimps with Chicken and Rice

Stir-fried Shrimps,fruit rice

This is a famous traditional dish of Jiangsu Province, which has been sold in Jinling Hotel for more than 30 years.

Stir-fried shrimps were milky white with light water red, crystal clear, like a plate of shiny pearls, with Suzhou Nantang chicken head rice, Nanjing rain tea, exudes a rich and enticing flavor, very tempting. Taste, crisp and refreshing, a kind of lake shrimp itself inherent fresh flavor comes naturally, wonderful. Famous writer Liang Shiqiu in the "Yasha talk about eating" praised: "distinct and translucent, and soft with crisp".

Huangqiao Radish Cake

Huangqiao Radish Cake is one of the most famous Huaiyang dishes in the past hundred years, with a crispy exterior and soft interior, bringing the taste of "crispy" to its fullest. The original sweet flavor of shredded radish is transformed into a thick and solid flavor under high temperature, and the aroma of pepper oil upgrades the flavor of shredded radish to an unspeakable state.

Sweet dumpling, Nanjing style

Shaped like Nanjing's famous specialties, the sweet dumplings are made with glutinous rice flour, natural colorings such as matcha tea powder, cocoa powder and pumpkin puree, and secret seasonings created by the chef's hands.

Gradient color, round shape, soft and sweet, a bite with the texture of the skin changes as if through time and space, a kind of rain, such as flowers, a sense of return to nature, each dumpling carries the long history and culture of Nanjing.